What you’ll need:
4 tablespoons extra virgin olive oil
2 cloves of garlic – crushed
1 large onion – sliced
1 red chili pepper – seeded and minced
1 whole chicken – cut into pieces and patted dry
salt/pepper
1 tablespoon tomato paste – mixed with 2 tablespoons warm water
1 cup of dry white wine
1 sprig of fresh rosemary – finely chopped
1 cup chicken stock
What to do:
1. Into your dutch oven add olive oil, garlic, onion. Stir and saute for approx 5 minutes over low heat. Add the chili pepper and chicken pieces {skin down} Season with salt and pepper. Increase heat to medium and brown on all sides.
2. Reduce heat to low, add the tomato paste and wine. Stir to combine. Cover and allow chicken to braise for approximately 30 minutes.
3. Add the chopped rosemary and SLOWLY add in the chicken stock. Continue braising until chicken is tender {Approximately 30-45 additional minutes}
4. Remove chicken from dutch oven and plate. With a whisk mix the sauce together until it’s a smooth consistency. Pour over chicken.
Garnish with additional fresh rosemary if desired.
Buon Appetito.
